Saturday, August 17, 2013

This is a genius idea...Why not take homemade frozen yogurt with fresh lemon juice, and layer it in a loaf pan with summer fruits like mangoes and blueberries....then take it to another level and add a handful of pistachios.

What you have is a creative and beautifully presented dessert that is light, healthy and fabulous.

Lemony Frozen-Yogurt Terrine with Blueberries and Mango

Serves 8

Recipe from Food and Wine

Ingredients:

1 quart plain fat-free Greek yogurt

1 cup turbinado sugar, preferably light golden

1-1/2 tablespoons finely grated lemon zest

3/4 cup fresh lemon juice

1 teaspoon kosher salt

2 mangoes-peeled, cut off the pit and coarsely chopped (3 cups)

1/4 cup honey

2 tablespoons heavy cream

1/2 pint blueberries (1 cup)

1/4 cup unsalted pistachios

Directions:

1. Line an 8-by 4 inch metal or glass loaf pan with plastic wrap, leaving a few inches of over hang all around. In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice and salt and whisk until smooth. Transfer to an ice cream maker and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.

2. Meanwhile,in a food processor, combine the mangoes, honey and cream and puree until smooth. Transfer half of the mango puree to a bowl and refrigerate.

3. Working quickly, spread one-third of the frozen yogurt in the prepared loaf pan in 1/2-inch layer. gently spread half of the unrefrigerated mango puree on top and scatter with some of the blueberries and pistachios; gently push them into the puree. Repeat with another third of frozen yogurt and the remaining mango puree, blueberries and pistachios. Spread the remaining frozen yogurt on top. Cover and freeze the terrine until firm, at least 8 hours or up to 5 days.

4. Carefully unmold the terrine onto a platter; peel off the plastic wrap. Cut the terrine into 1/2-inch-thick slices, rinsing the knife under hot water and drying it between cuts. Serve with the chilled mango puree.